Bourbon-Mustard Squab

Ingredients

Marinade

• 1/4 cup bourbon
• 1/4 cup vegetable oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Meat

• 4 (1 lb)  squab, butterflied

Baste

• 1/4 cup maple syrup or honey
• 2 tablespoons bourbon
• 2 tablespoons Dijon mustard

Directions

1. 1

   Note—to butterfly squab: place bird on a cutting board, breast side DOWN; using poultry shears, cut along both sides of the backbone to remove backbone; turn bird over, breast side UP; pull the body open and press down firmly, cracking the rib bones slightly, until the bird lies relatively flat.

2. 2

   Make marinade: in a small bowl, whisk the marinade ingredients together.

3. 3

   Place the squab in a large plastic zip-lock bag; pour in the marinade (if one bag isn’t big enough, use two and divide the marinade).

4. 4

   Press the air out of the bag and seal tightly.

5. 5

   Turn the bag to distribute the marinade, place in a bowl, and refrigerate 2-12 hours, turning occasionally.

6. 6

   Just before grilling: make the baste—in a small bowl, whisk the baste ingredients together; set aside.

7. 7

   Remove squabs from bag; discard marinade.

8. 8

   Pat squabs dry with paper towels; lightly brush with vegetable oil.

9. 9

   Grill the squabs, skin side down, over indirect medium heat until the skin is golden brown and the juices are still slightly pink, 35-45 minutes, turning once halfway through grilling time.

10. 10

    During the last 10 minutes of grilling, brush on the baste; serve warm.